happy Saturday!
If you didn’t already know, about 4 years ago, I was diagnosed with MS. It’s shaped how I live, cook, and work, and it’s a big part of why I make recipes the way I do: simple without sacrifice. Because ya girl is tired, but I refuse to miss out on wonderful food.
May is MS Awareness Month, and on May 31st, Reggie, Kyle, and I are walking the Vancouver MS Walk together. We’re raising funds for MS Canada, an organization whose work has had a real, tangible impact on my life, and on so many others living with this disease.
I’ve partnered with MS Canada in the past, and I’m so proud of the work they do - funding the world’s leading research on the causes, treatments, and cure for MS, and providing the advocacy, programs, and resources that meaningfully improve quality of life for people living with this disease. Including mine!
If you’d like to chip in, our fundraising page is here. Any amount goes a long way, and goes directly to the research and support that’s already changed so many live.
And to those of you who’ve kindly asked about wedding gifts, we’re so touched, truly. We really don’t need anything, but if you were thinking of giving something, a donation to MS Canada in our names would be the gift that means the most!
OK, now let’s talk food.
With the wedding just a few weeks away, I’m fully in “super duper easy” meal mode, and these prawn tostadas have been on heavy rotation. Prawns are the fastest protein to defrost (clutch for when I’ve made zero plans and need dinner in 30 minutes, defrost included), and I had a tub of roasted red pepper hummus in the fridge begging to be used courtesy of my charming habit of buying healthy snacks and then never eating them. So we went Mediterranean style, and it absolutely worked.
This makes a great dinner for 2, or an appetizer for 6–8 if you can find smaller tortillas for the tostadas.
time 30 minutes | serves 2
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can I use store-bought tostadas? absolutely! If you can find them, grab a bag from the mexican aisle and skip step 1 entirely. I prefer making my own solely because I don’t want deep fried, but it’s not a dealbreaker.
what red pepper hummus do you use? I honestly love a good store-bought roasted red pepper hummus. If you have regular hummus on hand or can’t find it and want to make your own, just blend 1 cup plain hummus with 1/3 cup jarred roasted red peppers and a squeeze of lemon.
how to simplify: use pre-made tostadas
can I make any of this ahead?